Gather all of your ingredients. Peel and devein the shrimp. Mince the garlic and chop the parsley.

Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, melt the butter until foamy.

Add the minced garlic to the skillet, stirring constantly to prevent burning, and sauté for about 1-2 minutes until fragrant.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.

If using, pour in the white wine and let it simmer for a few minutes.

Stir in the heavy cream and half of the Parmesan cheese; season with salt and pepper to taste.

Add the cooked pasta to the skillet and mix carefully to coat.

Pour the mixture into a greased baking dish, top with remaining Parmesan and mozzarella cheese.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden brown.